This cheesy vegan broccoli mushroom rice casserole is super flavorful yet secretly healthy ! This dump & bake meal is ready under 1 hour & easy to make.
For all my busy people out there, this is the perfect recipe for you ! All you need to do is dump all ingredients into a casserole and bake it. Yes, you heard me right, it is that simple.
This recipe calls for cooked rice. Hence, you will not run into the issue of having undercooked rice ! There is nothing more disappointing and frustrating then having rice that is not cooked properly. 🤷♀️
Plus, it is also a really great way to use up leftover rice. I always make this or my vegan tofu egg fried rice whenever I have leftover rice from dinner the day before.
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🥦 What you will need
- As we are using cooked rice in this recipe, you can use any kinds of rice you fancy ! I love using brown rice, but feel free to use white rice, basmati or even fancy black rice.
- You can use frozen broccoli in place of the fresh ones.
- White button mushrooms can be used in place of the brown ones.
- If you do not have cashews, raw almonds can be used instead.
🔪 How to make
Start by making your cheese sauce by combining all ingredients needed for the sauce in a high speed blender and blend until smooth. ( If you are not using a high speed blender, I recommend presoaking your cashews for at least 5 hours before using. Alternatively, you can soak them in boiling water for 20 minutes to soften them up. )
Then, place all ingredients into a 9 x 13 inch baking dish and pour in the sauce. Stir until the sauce is well incorporated . Bake it in the oven at 200c / 400f for 25-35 minutes. I personally like mine to have a crispy and firmer top, but if you want it to be gooey and creamy, reduce the baking time to around 25 minutes and give it a stir halfway through.
Cooking tips
- If you do not have a high speed blender, soak the cashews overnight or in boiling water for 20 minutes. This will help soften them hence they can blend more easily.
- If the sauce is getting too thick while baking, add a splash of plant milk to thin it out.
- If you prefer it to have a crispier and firmer top, bake them for around 35 minutes. On the other hand, if you prefer them to be gooey and creamy, bake them for around 25 minutes and give them a toss halfway through.
❔ Commonly asked Q&A
Yes, you definitely can ! But do let it thaw slightly before using. To do that, simply take them out from the freezer an hour before making the casserole. Or, if you are short on time, simply let them sit in boiling water for a few minutes.
To make this nut-free, simply substitute the cashews for sunflower seeds.
🍽 More vegan dinner recipes
- Easy Vegan Rice and Black Beans
- Vegan Asian Broccoli Mushroom Tofu Stir-fry
- Chinese Style Vegan Tofu Minced Pork
📖 Recipe
Vegan Healthy Broccoli Mushroom Rice Casserole
Ingredients
For the cheese sauce
- ½ cup raw cashews*
- 1 cup plant based milk
- ¼ cup nutritional yeast
- 2 tablespoons tapioca starch
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder optional
- ½ teaspoon salt more or less, depending on personal preference
Veggies and rice
- 2 cups cooked brown rice ( or any other cooked rice )
- 2 cups broccoli florets
- 6-8 brown button mushrooms quartered
Instructions
- Preheat oven to 200c / 400f. Make the cheese sauce by combining all ingredients needed in a high speed blender and blend until smooth.
- Place the broccoli, rice and mushrooms in a 9 x 13 inch baking dish ( or similar ). Pour the sauce in and toss until everything is well incorporate.
- Bake it for 25-35 minutes, or until the veggies has softened. Add a splash of plant based milk if the mixture is getting too thick. You can choose to toss the casserole halfway through, but I did not as I prefer it to have a crispier top layer.
- Serve it up and enjoy !
FYI..In the recipe instructions you forgot to say to put the sauce in the baking dish. You only mentioned it in the blog part. 😉
Thanks for the reminder ! I had just updated the recipe card 😅
Made this tonight and we loved it. My husband couldn’t stop raving about it and had seconds. I followed the recipe exactly and it was easy and fabulous. Thanks for sharing this recipe
I just made this but substituted barley and wow!! So good. Adding this to our regular rotation.
I am really happy that you like it 😊
Made this with brocolini . Really good dish. Good for pot luck
Dinners. Loved it !
Happy to heat that!😁
It looks delicious. I wish this were in front of me right now.
Thanks !
ANYTHING that involves mushrooms has me at hello. I especially love this broccoli rice casserole with mushrooms, so thank you for this wonderful gift!
Happy to hear that ! Its my pleasure 😊
Delicious recipe and definitely going to be made weekly in our home. My picky husband likes the creamy sauce which is flavourful (we also used the optional chili) along with the texture of the broccoli and mushrooms. We ate it for lunch and I made it again for supper!! The crispier version is our favourite too.
I am really glad you like it ! 🙂
I love that this is so easy and healthy. Exactly what I was looking for - thanks!
Its my pleasure ! Enjoy !
I love this casserole it has a lot of veggies in there. A great recipe for a Friday night dinner.
Yes, it is a pretty great way to sneak in some veggies !
This looks so good!
Thanks !
This casserole is perfect for a weeknight meal and a great way to sneak in some veggies!
This was amazing!
Thanks !
I've been curious for a long time about using cashews as a dairy replacement, this looks easy enough to give it a try.
Cashews works surprisingly well as a replacement for dairy ! You have to try it out 🙂
Such an easy healthy weeknight meal. Loved it.
Thanks a bunch, glad you like it !